Roasted Squash Quinoa Bowl Recipe

Roasted Squash Quinoa Bowl Recipe Instructions

• 3 1/2 oz. quinoa
• vegetable broth (double the amount of quinoa)
• 2 cups butternut squash, cubed small
• 4 tbsp olive oil
• 1 onion, julienned
• 2 garlic cloves, minced
• 1 tsp. cumin seeds
• 1 tbsp ginger powder
• ½ tsp turmeric powder
• ¼ tsp chili powder
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Zest and juice of 1 lime
• ½ cup sliced almonds
• 1 red bell pepper cooked and peeled
• 1 piece crottin cheese
• 1 lime cut in wedges

1. Rinse the quinoa under cold running water, then place in a pan covered with broth, over medium heat until boiling. Simmer for 10-15 minutes, until liquid is absorbed and quinoa is tender. Fluff with a fork, reserve warm.
2. Heat oven to 350°F.
3. In a large bowl, toss the squash or pumpkin with 1 tbsp olive oil, the chili powder, salt and black pepper. Place in an baking tray and bake about 30 minutes, stirring once, until tender and golden. Reserve warm.
4. Sautee the onion and the garlic in a pan with 1 tbsp olive oil until tender, then add the cumin seeds, ginger powder, turmeric powder, chili powder, salt and black pepper. Sautee one more minute and reserve. Cook for 1 minute and set aside.
5. Divide the cooked quinoa in 4 bowls, cover with the pumpkin, the red bell pepper cut in cubes, the onion mixture, the almonds and the goat cheese cut in small pieces.
6. For the dressing, whisk 2 tbsp olive oil and the zest and lemon juice, drizzle over the quinoa bowls or serve on the side.